What A Crock!

 I am sorry this is late.. but this time it was beyond my control… I was hospitalized for a few day but I am fine and recovering now. I look forward to visiting your blogs and catching up!

Welcome to Freezer Food Friday. I hope you are finding this a helpful meme. All my freezer Food Friday recipes can be found HERE and the remainder of my OAMC recipes are HERE.

Post a recipe and share it with us by adding your name and a link to your recipe in MR. Linky below! 

* Exported from MasterCook *

Peanutty Pork Cubes Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Angela’s Favorites Pork
Gluten Free

In a one quart ziplock baggie, combine all ingredients except the pork, mix
well. Optional: Move 1/2 cup into a smaller baggie. Add cubed pork and mix
well. Lay flat to freeze.

Place the baggie with the marinade and meat, plus the baggie with just
marinade into a larger bag.

Thaw. Discard marinade in the baggie with the meat.

The cubes can be grilled as they are or put onto skewers with onion and
green peppers. Heat the extra marinade and use it as a dipping sauce.

This recipe freezes beautifully! You can make extra marinade and freeze it in a separate baggie to make a dipping sauce
- - - - - - - - - - - - - - - - - -

Welcome to Freezer Food Friday!

Today I have a freezer recipe from Martha Stewart…post your make ahead recipe and add your link to Mr. Linky. Leave me a comment, I will be around to see what you have posted!

Welcome to Freezer Food Friday!

I am looking forward to a few new participants courtesy of The Daily Meme.  Make sure you tell your friends and readers about Freezer Food Friday! Blog a freezer recipe and come back and link it at Mr. Linky below ( click on the graphic). Don’t forget to leave me a comment. Thanks for participating.

French Onion Soup - From “Fix, Freeze, Feast,” Storey Publishing

10 pounds onions, peeled and cut in half
1/2 cup olive oil
1/2 cup (1 stick) butter
1 tablespoon salt
2 tablespoons beef bouillon granules
2 tablespoons Worcestershire sauce
1 tablespoon minced garlic (about 9 cloves)
1 tablespoon black pepper
5 cups shredded Swiss or Gouda cheese (about 1- 1/4 pounds)
20 small slices French bread, toasted
10 one-gallon freezer bags, label 5
5 sandwich bags
4 cups boiling water (on hand for cooking each batch of soup) Place onion halves cut side down and slice into 1/2 -inch stripes.

Completely thaw one set of ingredients in the refrigerator. Preheat the oven broiler. Place four ovenproof bowls on a rimmed baking sheet and divide onion mixture among them. Add 1 cup boiling water to each bowl. Top each soup a slice of French bread. Divide the cheese evenly over the bread slices. Broil just until cheese melts and browns. Take care when serving the soup: the bowls will be very hot. Serves 20.Per serving: 320 calories; 19 g fat (9 g saturated fat; 53 percent calories from fat); 27 g carbohydrates; 39 mg cholesterol; 892 mg sodium; 12 g protein; 4 g fiber. 

 MEXICAN CHICKEN 3 cups (or more) cooked chicken
1 can cream of chicken soup
1 can Rotel tomatoes
1 small bag Doritos

Combine chicken, soup and tomatoes. Mix well. put into 9 x 13. Top with crushed Doritos. Bake at 350 for about 1/2 hour or until bubbly.  To freeze it, combine all but Doritos in a Ziploc bag and toss in the freezer!

One Banana Banana Bread

1 Large Very Ripe Banana (or two small ones)
1 Egg with enough milk to make One Cup liquid
1 Stick butter/margarine (softened)
1 tsp Vanilla
1-1/2 Cup Flour
1 Cup Sugar
1 tsp Baking Soda
Nuts (optional)

Put all ingredients in a large bowl together (don’t need to sift or
mix anything beforehand). Use mixer on slow to medium to mix until
lumps are pretty well gone (not too long or bread will be too firm).

Pam-Spray® bread pans (do not flour).

Fill pans 2/3 full

Bake 55 Minutes @ 350 Degree until Golden Brown. Toothpick test for
doneness. This bread comes out quite moist and quite a lot of banana
flavor (with only the one banana)!

You can use this same recipe to make itty bitty, kid-sized teacakes
(bake time is about 15-18 minutes), cupcakes, small loaves, etc.

The baked bread can be wrapped up in foil and frozen. Just pull it
out, defrost it, unwrap and reheat in paper towel in the microwave
until warm. Slice it and enjoy!

Rachel at A Juggling Mom’s Food Blog has agreed to let me begin hosting Freezer Food Friday here. Thank you so much Rachel.

To join in please post a recipe that can be made ahead and frozen, on your blog and then link your post here. Don’t forget to leave me a comment.

Feel free to grab the freezer icon and use that in your post.

Here is my opening offer.

Icebox Sugar Cookies

Total: 25 mins, plus refrigeration time
Active: 10 mins
Makes: 48 cookies

Game plan: Make extra batches, wrap them in plastic, and freeze for later use. To finish, take them out of the freezer and slice and bake as directed. The dough can be frozen up to a month. This basic recipe tastes great when the log is rolled in spiced sugar (1 cup granulated sugar and 1/4 teaspoon ground nutmeg, cinnamon, or cardamom) prior to slicing.

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick), at room temperature
1 cup granulated sugar
1/4 cup whole milk
1/2 teaspoon vanilla extract
1 large egg, at room temperature

Whisk together flour, baking powder, and salt in a medium mixing bowl to aerate and break up any lumps. Set aside.

Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 3 to 5 minutes. Add milk and vanilla, and blend well. Scrape down the bowl, add egg, and mix well. Put mixer on low, add flour mixture, and mix until just incorporated.

Turn dough onto a piece of plastic wrap, shape it into a log (approximately 12 inches long and 1 1/2 inches in diameter), and wrap tight. Place in the refrigerator until firm, at least 1 hour but preferably 8 hours.

When ready to bake the cookies, heat the oven to 350°F and arrange the rack in the middle. Remove dough from the refrigerator and slice into 1/4-inch-thick rounds.

Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12 minutes

AMAZING APPLE BUTTER

• 5 pounds Granny Smith apples (about 10 large apples)

• 2 cups granulated sugar

• 1 ½ teaspoons ground cinnamon

Peel, core and coarsely dice the apples, placing them in the crock of a 6-quart slow cooker. Add sugar and cinnamon. Cover and cook on low for 10 hours.

Uncover and continue to cook on low heat for another 2 hours or until desired consistency is achieved. Most large chunks of the apple should dissolve and the overall effect will be like soft, slightly grainy butter. (Cook’s note: If you have an automatic slow cooker, you’ll need to reset the timer for 2 more hours on low. The ”warm” setting is not sufficient to finish the apple butter.)

Allow the apple butter to cool before placing in airtight containers. Refrigerate or freeze until ready to use. It keeps covered and sealed in the refrigerator for up to a week, in the freezer for up to 3 months. Thaw frozen apple butter in the refrigerator before using. Makes 6 cups.

Per tablespoon: 26 calories (1 percent from fat), trace fat (0 saturated), 0 cholesterol, 0 g protein, 7 g carbohydrates, trace dietary fiber, 0 sodium.

Cooking for a busy family ( Part 1 )

Cooking for a busy family ( Part 2 )

Some sample recipes and ideas from the book Once-a-Month Cooking